These sauteed mushrooms will make anyone love mushrooms. Quickly sauteed in pomegranate molasses together with balsamic vinegar to create a dynamic of flavors. You'll enjoy the umami flavor here...
Hi hi lovely, what's the relationship between you and mushrooms? I ask because there're a lot of people who don't appreciate mushrooms at all, and they've good reasons not to if they had the same experience as me!
I ate mushrooms here in France for the first time, they were canned! sorry to say, I swore that day never to eat mushrooms again, lol!
But, here I am suggesting to you this delicious sauteed mushrooms recipe with pomegranate molasses that I believe you'll like. If I came to love mushrooms, and I guess by the end of this post I'll have converted you into a mushroom lover too!
I've been enjoying mostly the button mushrooms, however, I got these portobellos today in the market. You can use either or both.
You'll love these caramelized sauteed mushrooms. I sauteed them in pomegranate molasses together with balsamic vinegar to create a rich umami flavor. Add to that garlic and ginger, wooo! these mushrooms are luscious.
I tell you, they're not ONLY healthy but also delicious, they are something to add to your menu.
Mushrooms health benefits
Let's take this point, mushrooms are healthy and are THE ONLY NATURAL plant that can offer you vitamin D if exposed to ultraviolet light!
Mushrooms have been used for centuries for their nutritional value and some types of mushrooms are considered as functional foods because they can improve your health.
- Mushrooms are low in carbs and fat but have a good amount of proteins, making them an alternative to meat.
- They are a source of various minerals like selenium, potassium, zinc, iron, copper, etc...
- Mushrooms contain vitamin Bs like B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), and B9 (folate)
- Additionally, they've properties such as anti-cancer, antioxidant, antiviral, and anti-inflammatory.
- Mushrooms have Beta-glucan, a fiber that helps regulate blood sugar, thus reducing the risk of type 2 diabetes.
You see, just for their health benefits, we need to put them in your menu, what do you say dear?
Mushrooms are about 85% water. If you cook them for a long time covered, you'll end up with soggy mushrooms
Tips to get the best sauteed mushrooms
- Buy fresh mushrooms that are firm and well-shaped
- Don't clean your mushrooms in water.
- Don't slice too thinly, the mushrooms will give out their water
- Use a big heavy-based pan if possible for a good distribution of heat
- Add sliced mushrooms in an already hot pan.
- Don't overload your pan. The best would be to have a single layer of mushrooms in your pan
- Don't salt your mushrooms; the salt will make them give out their water
- Don't cover the pan when sauteing mushrooms; they'll release their moisture giving too much water.
- Sautee your mushrooms on a moderately high heat
- Improve the taste of sauteed mushrooms by adding spices, sauces like soy, tamari, or like in this recipe, pomegranate molasses, and balsamic vinegar.
- Sautee the mushrooms without stirring them. Ideally, shake the pan now and then.
- If possible, get portobellos, they're the mature version of white mushrooms, and they've less water content.
- If sauteing portobellos mushrooms, use kitchen tongs to turn them over.
- Sautee the mushrooms till they caramelize, when all the sauce has evaporated.
How to clean mushrooms
- Make sure to buy fresh mushrooms. If mushrooms are sticky or slimy with dark spots, don't buy them.
- To clean the mushrooms, use a kitchen towel and wipe off any dirt.
- Some mushrooms are sold with their stem on, cut it off if you've never eaten them before. But you can cook the stem.
The other day I was shopping in a middle East shop where they have a lot of exotic things. I had some time to look around at aisles and guess what I got?
Pomegranate molasses! I never knew there stuff like this, there was also grape molasses.
A quick look at the ingredients and the small bottle was in my shopping bucket. The one I bought has only pomegranate and salt.
So what actually is pomegranate molasses?
It's pomegranate juice cooked to obtain pomegranate molasses. Some are salted while others are sugared.
I like the salted pomegranate molasses as it caramelizes veggies very well, giving a very subtle flavor.
Sauteed mushrooms as a side dish
- Sometimes I serve them with roasted carrots or roasted veggies.
- I love serving my sauteed mushrooms with quinoa, millet, or whole rice.
- Fill free to use them in couscous, in making tacos, quesadillas, etc...
So, my dear friend, have I managed to make you think of buying mushrooms during your next shopping? I really hope so, because you can enjoy these sauteed mushrooms very often.
Let me know what you think about this sauteed mushrooms recipe with pomegranate molasses by commenting here below. Thank you for sharing this recipe. Talk to you soon.
My love to you, Githu.
Get more recipes with mushrooms
Sauteed mushrooms recipe with pomegranate molasses
- A large heavy-based pan
- Sharp chef knife
- A chopping board
- kitchen tongs
- 4-6 cloves of garlic
- a small piece of fresh ginger
- 2 tablespoon cold-pressed olive oil or coconut oil
- 2 handsful of mushrooms: either white button, cremini, or portobellos
- some fresh thyme or rosemary
- 1-2 tablespoon salted pomegranate molasses (avoid the sugared)
- 1-2 tablespoon baslamic vinegar
- some fresh herbs of your choice to top with. Here I used celery leaves.
- some salt if need be. Not necessary though!
- Wipe your mushrooms with a kitchen towel to remove any dirt
- Slice the mushrooms about 5mm
- Thinly slice garlic and ginger
- In a heating pan bring ginger, garlic, and oil
- Cook these for a 1-2 minute
- Bring in the sliced mushrooms on a single layer and sautee them in a moderate-high heat
- Let the mushrooms cook for about 2 minutes before turning them using a kitchen tongs
- Let the other side sautee for 2 mins
- Pour the pomegranate molasses together with balsamic vinegar. Shake the pan so that the liquid can spread evenly
- Cook till the liquid evaporate. Keep an eye, the molasses will burn and become sticky if left unattended
- Once the mushrooms are caramelized, remove them immediately from the pan, otherwise, they'll stick on the molasses
- Taste if you need to add salt, which it's not really necessary if you get a salted pomegranate molasses
- Serve immediately and sprinkle herbs of your choice to decolate
- Thank you for being here. Thank you for sharing and rating this recipe.
- If you have small button mushrooms the 2 tablespoons of both molasses and balsamic vinegar will be okay. However, if you're not sauteing a lot of mushrooms, then 1 tbs of each will be sufficient
- Be careful, be on the watch out! if over-cooked the molasses will burn and stick on the pan.
- Remove the sauteed mushrooms from the pan immediately otherwise, they'll stick to the caramelized molasses giving you rough work.